... OF ABOUT 1300 DISHES I OFFER TO PICK FROM, FOR THE PRIVATE LESSONS, BUT....
..... BUT IT IS ONE OF THOSE RECIPES I USED TO DO IN MY RESTAURANT ON GIGLIO ISLAND MANY YEARS AGO AND THAT I HAVE NOT INCLUDED IN IT.
I DO NOT KNOW WHICH KIND OF LITTLE BIRD MIGHT HAVE SUGGESTED TO EMILY TO ASK FOR THIS CAKE..... ANYWAYS, I SAID YES. SO WE MADE IT.
BELOW THE RECIPE:
LEMON AND RICOTTA CHEESE CAKE
for the pastry:
3 egg yolk
300 gr ( 10 oz) 00 flour
150 gr ( 5 oz) softened butter
150 gr ( 5 oz) sugar
Pinch of salt
Mix all the ingredients quickly, forming an even pastry. Wrap it in plastic film and refrigerate for about 30 minutes. With the help of rolling pin and of two sheets of baking paper, roll the pastry and display it in a round tin, about 25 cm ( 10 inches) diameter. Bake in a pre-heated oven at 180° c ( 350 F) for about 7 minutes, bringing it to half cooking. Take it out from the oven and spread the filling upon.
600 gr ( 13 oz) fresh ricotta
150 gr (5 oz) sugar
150 gr (5 oz) freshly squeezed lemon juice
3 eggs, separated
Pinch of salt
Make a syrup with lemon juice and sugar, bringing it to 108°c ( 208 F).
Let it cool and mix it into the ricotta together with the egg yolks.
Whip up the egg whites with a pinch of salt until stiff and fold them into the mixture.
Spread it on the half baked crust and finish the cooking at 160° (310 F) for about 30 minutes.
Decorations: fresh berries, candy orange and citrus zest